Greek Spiced Lamb with Caramelised Eggplant, Roast Potatoes and Honey Mustard Dressed Rocket

Greek Spiced Lamb with Caramelised Eggplant, Roast Potatoes and Honey Mustard Dressed Rocket

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 14, 2016.
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Tonight's Greek Spice is made from a mix of; cumin, coriander, oregano, cinnamon, smoked paprika and Caynne pepper.

Ingredients

CARAMELISED EGGPLANT AND ROAST POTATOES

  • 400g potatoes, scrubbed and sliced into 0.5cm rounds
  • 1 eggplant, diced 1.5–2cm
  • 1 brown onion, diced 1 cm
  • 2 cloves garlic, finely chopped
  • 2 teaspoons Greek lamb spice mix
  • 1/2 punnet cherry tomatoes, cut in half
  • 2 teaspoons brown sugar
  • 1 tablespoon balsamic vinegar

GREEK SPICED LAMB

  • 300g lamb rump steaks (at room temperature)
  • 2 teaspoons Greek lamb spice mix

HONEY MUSTARD DRESSED ROCKET

  • 1 teaspoon runny honey
  • 1 teaspoon wholegrain mustard
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1/2 bag rocket leaves

TO SERVE

  • 1 tablespoon mixed, chopped mint and coriander (from Thai herb pack)

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to medium to high (if using).
  2. Toss potatoes with a drizzle of olive oil on prepared tray. Season and roast for 15–18 minutes until golden. Turn once during cooking.
  3. Heat a drizzle of oil in a fry-pan (preferably non-stick) on medium to high heat. Fry eggplant and onion for 8–10 minutes or until tender and starting to caramelise (adding more oil if necessary). Add garlic and first measure of Greek lamb spice mix and cook a further 30 seconds or until fragrant. Add tomatoes, sugar and vinegar and toss to coat. Reduce heat to low and cook for 1–2 minutes or until tomatoes are softened. Season to taste with salt and pepper.
  4. Pat lamb dry and drizzle with oil. Sprinkle with second measure of Greek spice mix, season with salt and pepper and toss to coat.
  5. Heat a drizzle of oil in a fry-pan on medium to high heat. Cook lamb for 2–3 minutes each side, for medium-rare (depending on thickness) or until cooked to your liking. Alternatively cook on BBQ grill. Remove, cover with foil and rest for 2 minutes before slicing against the grain.
  6. Whisk together honey, mustard, lemon juice and olive oil in a bowl. Add rocket and toss to coat.
  7. Divide roast potatoes and vegetables between plates. Top with sliced lamb. Serve rocket on the side.

Nutritional Information

Energy 2343 kj
560 kcal
Protein 28.1g
Carbohydrate 40.0g
Fat 30.5g